Tips

*note about the dry sautee mushrooms....since mushrooms have a lot of moisture, do not add any liquids to sautee! Otherwise you will end up with limp tasteless mushrooms. Dry sautee them on a medium-low heat, stirring often and the result will be firm mushrooms that actually taste like mushroms!

Directions

Crust: In a medium bowl, whisk the cream cheese until smooth and creamy. I put the cream cheese in the microwave for about 25-30 seconds just to soften it a bit. Whisk in the eggs until the mixture is well-blended and smooth. Add the parmesan and italian seasoning and garlic powder, then stir in the 8 ounces of mozzarella until completely moistened. Spread the cheese mixture evenly in a well-greased 9x13" glass baking dish or lightly greased and lined with parchment paper **I recommend the parchment paper**. Bake at 375º 20-25 minutes or until evenly browned, but not too dark. Let Cool (You can make this the night before and put this in the fridge to cool completely before making the pizza)

Pizza: Chop Onions, Mushrooms, and Bell Peppers. Sautee the Mushrooms for 4-5 minutes on medium heat, then add a dab of butter extra virgin olive oil, then add onions and peppers for about a minute. Turn the heat up to high and let the pan get hot, stirring constantly to keep the onion mixture from burning.

Add strips of very very think sliced beef sirloin steak, or stew meat, or any other inexpensive beef. Sautee until mostly cooked through. A little pink is good to keep it from over cooking in the oven.

Let cool.

Add Sour Cream to the crust, add some basil to the sour cream in advance if wanted.

Scatter beefy onion mix across the "crust".

Add little dobs of Philly cream cheese (maybe 1/4 tsp).

Then top with your choice of provolone, havarti or I would imagine a horse radish white cheddar would be really good here as well.